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Gift Ideas for Special Occasions
Spaghetti Supper

Do you have a friend who has a new baby or perhaps someone who is caring for a sick relative? Surprise them with a spaghetti dinner. Load your basket with an 8 oz. package of spaghetti, a jar of your homemade spaghetti sauce, fresh baked bread sticks, homemade salad dressing, and the makings for salad (buy a bag of salad already prepared, if you like). I like to keep some of the spaghetti sauce in the freezer in case I need it quickly. Of course, you can use a jar of commercial sauce in your basket, along with purchased bread sticks and even purchased salad dressing. It is the thought that counts!

Spaghetti Sauce

3 lbs. ground beef
2-3 green peppers
2-3 onions, chopped
2 cloves garlic, minced
2 (28 oz.) cans tomatoes
2 (8 oz.) cans tomato sauce
1/2 tsp. oregano
1 1/2 tsp. salt
1/4 tsp. pepper

Brown beef in a large skillet; remove meat to large cooking pot. In skillet, cook onions and peppers until soft; transfer to meat in pot. Add rest of ingredients and bring to boiling; lower heat and simmer one hour. Divide sauce into four portions, about 3 cups each. To each portion, add one 15 1/2 oz. jar commercial spaghetti sauce. Freeze. One portion is enough sauce for an 8 oz. package of spaghetti.

Warehouse Salad Dressing

1 med. grated onion
1 tsp. prepared mustard
1 tsp. salt
1 tsp. whole celery seed
1/3 c. white vinegar
1 c. salad oil
2/3 c. sugar

Mix all ingredients in a pint jar. Store in refrigerator. Shake well before using. Yield: 1 pint.

Herb Stickles

1 pkg. active dry yeast
1 c. warm water (105-115 degrees)
2 1/2 3 c. flour
1 T. sugar
2 T. chopped chives
1 T. chopped parsley
2 tsp. dill seed
1 1/2 tsp. salt
2 T. shortening, melted
1 egg, slightly beaten
Coarse salt
Caraway seed

In a large bowl, soften yeast in warm water. Lightly spoon flour into measuring cup; level off. Add 1 cup flour, sugar, chives, parsley, dill seed, salt, and shortening; beat 3 minutes at medium speed. By hand, stir in 1 1/2 2 cups flour to form a stiff dough. Place in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 30-45 minutes. Toss dough on floured surface until no longer sticky. Divide dough into 4 parts. On floured surface, roll out 1 part to an 8-inch square. Cut into four 2-inch strips. Roll up along 8-inch side to form bread sticks. Repeat with remaining 3 parts. Place on greased cookie sheets. Brush with slightly beaten egg, sprinkle with coarse salt and caraway seed. Let rise in warm place until light and doubled in size, 20-45 minutes. Heat oven to 400 degrees. Bake for 15-18 minutes or until golden brown. Makes 16 bread sticks.



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